Tips​White bread could be used and sweetener instead of sugar! 1% milk tastes a little bit more creamy than skimmed.

​DirectionsButter bread sparingly. Place half, butter side down in a round pie dish that fits inside oven on low rack. Sprinkle fruit on top. Cover with rest of bread, butter side up. Beat eggs in milk and pour over top evenly. Grate nutmeg over top. Leave 20 minutes. Preheat halogen oven to 170C. Leave pudding 30 minutes altogether, then put in heated oven. Cook for 30 to 45 minutes depending on oven instructions. We did it for 40 and it wasn't quite cooked at bottom. Will do 45 mins next time. Serves 4 good size portions, could stretch to 6.

Serving Size: Serves 4

Number of Servings: 4

​Special Bread and Butter Pudding

​Have you ever wondered what to do with a random left over croissant or two? Well, here’s a recipe that will use them up either as an individual portion or in a larger bowl.

3. Using the larger middle slices place a slice in the bottom of each ramekin, sprinkle in a few bits of dried fruit (and maybe a sprinkle of brandy or rum!)

4. Layer the slices with fruit until you have no more slices left.

5. At this point preheat the oven to 180 with the low rack in the bowl.

6. Into a jug or bowl measure the milk, add the sugar and the egg and whisk it well.​7. Pour over the croissant slices dividing evenly between the ramekins (you may need to use a spoon to get all the sugar).

8. Sprinkle the top with a few more small pieces for dried fruit, cinnamon and some soft brown sugar.

9. Place on the low rack in the oven and cook for 15 – 20 minutes or until the custard is set and the top is domed and well browned. A larger bowl may take longer.​Once cooked, the top will sink as it cools. This should have a light, buttery flavour. Usually with bread and butter pudding, butter is spread onto the bread, but as this is made with croissants, which has a high butter content, additional butter is not necessary. Serve with rum and raisin icecream, or hot toffee sauce.

​Bread & Butter Marmalade Pudding

Ingredients

75g butter, at room temperature

9 slices of 1 day old bread, crusts removed

5tbs thick orange marmalade

Zest of 2 limes

125 sultanas

50ml mixed peel

1tsp ground cinnamon

3 free range eggs

250ml full fat milk

250 single cream

few drops of vanilla extract

3tbs demerera sugar

Delicious served with a bit of custard or fresh cream.

Serves : 6 Prep/Cooking Time : 1hr 15 +soaking time​Tip : Before you start, make sure you have a dish that will fit comfortably with at least an inch gap between it and the glass bowl. Round is best but square will work too.

Prepare the BreadSpread the butter onto both sides of the bread and cut into triangles.

Now spread the marmalade on one side of the slices of bread

Assemble the PuddingPlace 12 bread triangles in the base of a suitably sized round or square oven-proof dish so they are overlapping slightly.

Sprinkle over half of the sultanas, then half of the mixed peel, lime zest, ground cinnamon and sugar

Cover with the more bread, then repeat the exercise. Finally lay a third layer of bread on top to finish.​Finish and BakeUsing a bowl, beat the eggs, vanilla extract and the milk and single cream with a whisk and pour over the top of the bread and allow to stand for 1 hour so that all the bread has soaked up the egg mixture

Finally sprinkle over some demerera sugar and place in the oven, on the bottom rack for between 50-60 minutes (timings depend on the wattage of your halogen oven) on 190°C.